Remove the 14 oz ribeye from the refrigerator 45–60 minutes before cooking so it warms to near room temperature. Pat dry thoroughly with paper towels.

Season

Brush both sides lightly with neutral oil. Combine salt, black pepper and garlic powder and season both sides liberally, pressing the seasoning gently into the meat.

Prepare mesquite grill

If using a charcoal grill: drain soaked mesquite chips and scatter over hot coals just before cooking to create a strong smoke. If using a gas grill: place soaked wood chips in a smoker box or use mesquite-flavored pellets. Preheat grill to high (500–550°F / 260–290°C) and set up for two-zone cooking (one side direct high heat, one side medium/indirect). Oil the grates.

Sear and finish

Place the ribeye directly over the hottest part of the grill and sear for 2–3 minutes per side to develop a deep crust and mesquite smoke flavor. Move the steak to the cooler (indirect) side of the grill to continue cooking: for medium-rare (recommended) target an internal temperature of 125–130°F (52–54°C) before resting; this normally takes another 4–8 minutes depending on thickness. Use an instant-read thermometer to check doneness.

Rest and finish with butter

Remove steak from grill and rest on a cutting board tented loosely with foil for 8–10 minutes. During resting, place the tablespoon of butter on top to melt into the steak for added richness. Slice against the grain and serve.

Garlic Mashed Potatoes

Cook potatoes and garlic

Place the peeled, cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Warm dairy

While potatoes cook, warm the milk and cream with the butter in a small saucepan or in the microwave until butter melts and mixture is hot but not boiling (about 1–2 minutes).

Mash and season

Return drained potatoes and garlic to the hot pot off the heat for a minute to allow residual steam to dry slightly. Mash using a potato masher or ricer until smooth. Add warmed milk mixture a little at a time, stirring until desired consistency is reached. Stir in cream cheese if using. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasoning.

Finish

Transfer to a serving bowl and top with a small pat of butter and optional chopped chives.

Seasoned Green Beans

Blanch beans (optional for bright color)

Bring a pot of salted water to a boil. Add trimmed green beans and cook for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. (If you prefer more bite, skip blanching and proceed to sauté.)

Sauté and season

Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add the green beans and sauté 3–5 minutes until heated through and tender-crisp (longer if you skipped blanching). Season with salt, pepper and lemon zest if using.

Finish and serve

Transfer to a serving dish and sprinkle with toasted sliced almonds or crispy shallots if desired.